Recipe: Whole Grain Frittata

Whole Grain Frittata

July 27, 2021 by Allie Buxton

---

Tired of salads for lunch? Frittatas are quick to prepare and customisable to whatever ingredients need to be used up!

JUMP TO RECIPE

Whole Grain Frittata

Frittatas are an egg-based dish, similar to a crustless quiche, brimming with vegetables, cheese, and sometimes herbs. Ingredients come together in just a few minutes and require a hands-off approach to cooking. After a few minutes on the stove-top, this recipe is finished off in the oven to produce a frittata with a fluffy centre and crispy, caramelized edges.

This recipe makes use of the flavourful summer tomatoes coming into season but is customisable to whatever needs to be used up in your fridge. Some of my other favourite flavour combinations include:

• Mushrooms, rosemary, parmesan, and sauteed onion

• Ricotta, basil, and tomato

• Broccoli, cheddar, and smoked paprika

• Roasted red pepper, eggplant, and za’atar

Whatever ingredients you choose, a good ratio is about 2 heaping cups of veggies to 6 eggs for a 10-inch skillet.

While not traditional, the addition of whole grains in this recipe boosts the fibre and protein content, helping you to stay full longer.

Want to make it gluten-free? Swap out the farro for leftover rice, quinoa, millet, or even lentils.

Ingredients for whole grain frittata

• Eggs

• Feta cheese - substitute with your favourite vegan or dairy-free cheese or omit entirely

• Milk or dairy-free alternative

• Red onion

• Tomatoes - halved cherry tomatoes work best as they contain less liquid but any tomato will do

• Farro - pre-cook and cool slightly before adding to beaten eggs

• Greens - spinach and kale are a favourite, but any hearty green will do

• Kalamata olives - don’t like olives? Swap out for capers or a bit of lemon zest/juice to bring some acidity into the dish

• Salt, dried chili flakes, and olive oil
  

how to make

The ingredients come together in about 10 minutes, with 8 minutes stovetop cooking time, followed by 25-35 minutes in the oven.

Step 1: Start by preheating your oven to 375°F.

Step 2: In a large bowl, whisk together eggs and milk. Add crumbled feta, chopped tomatoes, olives, and farro to the bowl.

Step 3: In a 10-inch, oven-safe frying pan (cast iron works great), sauté the onion in 1-2 tbsp olive oil for 5-6 minutes until softened.

Step 4: Add chopped greens to the pan and cook for another 1-2 minutes until wilted down. Season with a pinch of both salt and dried chili flakes.

Step 5: Pour the egg mixture into the frying pan, gently stirring to incorporate onions and greens into the egg mixture. Let the frittata cook on the stovetop for 6-8 minutes until the edges start to firm up and set.

Step 6: Place the frittata in the oven to bake for another 25-35 minutes until the middle is set and the edges brown and pull away from the sides of the pan.

Step 6: Remove frittata from oven and let cool for 5-10 minutes before slicing.

Leftover frittata will keep well in the refrigerator for 3-4 days. Enjoy it chilled or reheated for a satisfying lunch or light dinner.

Enjoyed this recipe?

Leave a comment below!

Also, don’t forget to follow along on Instagram and Facebook so you don’t miss a thing!

Yield: 8

Author: Allie Buxton

Print

With ImageWithout Image

Whole Grain Frittata

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Frittatas are easy to prepare and customizable to whatever ingredients you have on hand. Enjoyed leftovers chilled or reheated for a satisfying lunch or light dinner.

Ingredients

• 2 tbsp olive oil
• 6 eggs
• 1 cup crumbled feta
• 1/2 cup milk or dairy-free alternative
• 1 small red onion, chopped
• 1 cup chopped tomatoes
• 1 cup cooked farro
• 1/4 cup black olives, chopped
• 1 cup greens (spinach or kale), roughly chopped
• Pinch of salt
• Pinch of crushed chili flakes

Instructions

1. Pre-heat oven to 375F.
2. In a large bowl, whisk together eggs and milk. Add crumbled feta, chopped tomatoes, olives, and farro to the bowl.
3. In an oven-safe frying pan (cast iron works great), sautee the onion in 1-2 tbsp olive oil for 5-6 minutes, until softened.
4. Add greens to the pan and mix with the onion until wilted.
5. Pour the egg mixture into the frying pan. Let the frittata cook on the stovetop for 6-8 minutes, until the edges start to set.
6. Place the frittata in the oven to bake for another 25-35 minutes, until set and the edges are browning.
7. Remove from oven and let cool for 5-10 minutes before slicing.

Notes:

Substitutions:

• Milk and feta can be swapped for any dairy-free alternatives
• Try leftover rice, quinoa, couscous, or lentils instead of the farro
• Don't like olives? Capers, pickled peppers, or a squeeze of lemon and an extra pinch of salt can replace them.